Match the wood to the meat — from mild fruit woods to bold mesquite.
| Wood | Strength | Best with |
|---|---|---|
| Apple | Mild, sweet | Pork, poultry, fish |
| Cherry | Mild, fruity | Everything; great color |
| Alder | Mild | Fish, poultry |
| Pecan | Medium, nutty | Pork, poultry, beef |
| Oak | Medium, balanced | Brisket, beef, all-purpose |
| Hickory | Strong, bacon-y | Pork, ribs, beef |
| Mesquite | Very strong, earthy | Beef; use sparingly |
Oak is the do-everything wood; apple and cherry are forgiving and add great color. Save mesquite for short, beefy cooks — it turns acrid over long smokes.
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